Strawberry Daiquiri Piña Colada Ice Pops Recipe By Tasty

STRAWBERRY PINA COLADA

Strawberry Pina Colada image

Provided by Bobby Flay

Time 5m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup ripe strawberries, stemmed and chopped
1 cup pineapple juice
1/4 cup coconut cream (recommended: Coco Lopez)
Crushed ice, as needed
Paper drink umbrellas, for garnish
Whole strawberries, for garnish
Pineapple wedges, for garnish
Fresh mint leaves, for garnish

Steps:

Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.;

STRAWBERRY PINA COLADA DAIQUIRI

Strawberry Pina Colada Daiquiri image

When life hands you Strawberries make Pina Coladas.

Provided by Jacqueline

Time 10m

Yield 2 Servings

Number Of Ingredients 6

Ingredients

Frozen Strawberries: 15
Canned Pineapple Juice: 1 1/2 cups
Canned Cream of Coconut: 1/2 cup
Fresh Lime Juice: 1 tsp
Ice Cubes
Bacardi (Coconut Rum): 2 oz

Steps:

Start by pouring your strawberries, lime juice in a blender and mix until combine. (You can also add in ice cubes if you want more of a frozen drink)
Remove the mixture from the blender and place into a large glass.
Next add in your pineapple juice filling the cup up to 3/4 of the cup.
Lastly pour your Cream of Coconut over-top. Stir and serve with with a straw. Enjoy!

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Strawberry Daiquiri Piña Colada Ice Pops Recipe by Tasty image

These colorful, fruity, and boozy ice pops are a surefire summer hit! Layers of strawberry daiquiri, sweet coconut, and piña colada are fortified with coconut milk and rum for a creamy pop with a kick that is sure to get the party started!

Provided by Tikeyah Whittle

Categories Drinks

Time 5h20m

Yield 6 pops

Number Of Ingredients 10

Ingredients

¼ cup water
¼ cup sugar
20 oz strawberry, fresh or frozen
1 tablespoon fresh lime juice
2 teaspoons lime zest
4 tablespoons rum, gold or dark
1 can full fat coconut milk, 3 tablespoons reserved for the piña colada layer
4 tablespoons coconut rum
1 can pineapple, crushed with juices
4 tablespoons coconut rum

Steps:

Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
Enjoy (responsibly)!

Nutrition Facts : Calories 413 calories, Carbohydrate 33 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, Sugar 61 grams

STRAWBERRY-BANANA DAIQUIRI ICE POPS

Strawberry-Banana Daiquiri Ice Pops image

These will be a hit with the adults at your next summertime BBQ. Who doesn't love food on a stick?

Provided by Soup Loving Nicole

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 8h5m

Yield 6

Number Of Ingredients 4

Ingredients

¾ cup strawberry nectar (such as Jumex®)
2 bananas, chopped
1 fluid ounce rum
2 large strawberries, cut into 12 slices

Steps:

Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

Nutrition Facts : Calories 66.2 calories, Carbohydrate 14.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 9.6 g

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